Peach Pie Recipe with Fresh Peaches
User Reviews
4.5
Peach Pie Recipe with Fresh Peaches
Description
The Peach Pie Recipe with Fresh Peaches features ripe peaches peeled and cut into wedges, mixed with sugar, cornstarch, warm spices of cinnamon and nutmeg, and lemon juice to balance the sweetness. The prepared fruit filling is poured into a premade pie crust and dotted with small pieces of unsalted butter to enrich the flavor and create a tender texture during baking.
The top crust can be placed as a full sheet with slits or arranged as a lattice to allow steam to escape, then brushed with beaten egg to develop a glossy, golden surface. Baking at 400 degrees Fahrenheit until the crust is browned and the filling is bubbly yields a classic-textured and well-spiced pie with a harmoniously sweet and tart peach interior.
This pie pairs nicely with vanilla bean ice cream or raspberry sauce for serving. The recipe also offers an alternate crumble topping made from flour, brown sugar, and cold butter, which adds a crumbly sweet finish contrasting the juicy filling. Careful monitoring prevents the top crust from burning during baking.
Ingredients
- 5-6 peaches , peeled
- 1/2 cup sugar
- 3-4 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons butter unsalted
- 2 pie crust premade
- 1 egg , lightly beaten
- raspberry sauce , for serving, optional
- vanilla bean ice cream , for serving, optional
Instructions
- Preheat the oven to 400°F.
- If using fresh peaches, follow these directions to peel your peaches. If your pie plate is shallow, use 5 peaches. For a deep pie plate, use 6.
- Cu the peaches into wedges, discard the pit, and transfer to a large mixing bowl.
- Toss the cut peaches with the sugar, cornstarch, ground cinnamon, ground nutmeg and lemon juice. The cornstarch will vary based on how many peaches you use. Four to five peaches, use 3 tablespoons and five to six, use 4 tablespoons.
- Unroll one pie crust into a 9-inch pie plate. Fill the crust with the peaches mixture.
- Cut the butter into small pieces and dot on the top of the peach pie filling.
- Either unroll the whole pie crust on top of the filling, pinching edges to seal and cutting a few slits in the top OR create a lattice pattern using strips.
- Brush the top of your pie crust with the lightly beaten egg. Discard the rest.
- Bake for 45 minutes, checking about 20-25 in to make sure the top crust isn't burning. If it is browning too fast, loosely over with a piece of aluminum foil.
- Remove and allow to sit at room temperture for at least 3 hours before serving.
- Serve with vanilla bean ice cream, fresh raspberries or raspberry sauce.
- If you've tried this recipe, make sure to come back and let us know how you liked it in the comments or star ratings!
Notes
- Use 5 peaches for a shallow pie plate and 6 for a deeper one to get the right filling volume.
- For a different topping, mix 1 cup flour, 1 cup brown sugar, and 1/4 cup diced cold butter with a fork, crumble on top before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 121mg | 5% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
